How to Make Aimo and Nadia’s Spaghettoni with Spring Onions, One of Italy’s Most Iconic Dishes: The Recipe

A dish created in 1965 and now revived by chefs Alessandro Negrini and Fabio Pisani. One of the most iconic pasta dishes in Italy, Spaghettone keeps the memory of Aimo Moroni alive in everyone who has tasted it: here’s how to make it at home.

Spaghettoni with Tropea Spring Onions and Tomatoes

• Serves: 4
• Pasta cooking time: 17 minutes

Ingredients

For the base and sauce:

• 500 g Tropea spring onions (peeled)
• 500 g copper-colored tomatoes
• 1 clove of garlic
• 1 bay leaf
• 1 g fresh Calabrian chili pepper
• 200 ml vegetable broth
• 50 g + 30 g extra virgin olive oil
• Parmigiano Reggiano (grated, aged 28–30 months)
• Fresh chopped parsley
• Basil leaves
• Whole sea salt

For cooking the pasta:

• 280 g spaghettoni (recommended: Benedetto Cavalieri)
• 5 liters of water
• 50 g salt

Instructions

1. Preparing the spring onion sauce

1. Wash the spring onions, removing the roots, the green tops, and the first outer layer, then cut them into thin strips.
2. Chop the garlic separately.
3. In a shallow saucepan, heat 50 g of extra virgin olive oil with the bay leaf, then add the garlic and spring onions.
4. Cook over low heat for about 25 minutes, adding a little hot vegetable broth from time to time.
5. Remove from heat, season with whole-grain salt and fresh chili pepper. Let the mixture rest for at least 1 hour.

2. Preparing the Tomatoes and Pasta

1. Peel the copper-colored tomatoes, remove the seeds, and dice them.
2. In a large saucepan, bring 5 liters of water to a boil, add 50 g of salt, and cook the spaghettoni for 17 minutes.

3. Tossing and Finishing

1. In a large skillet, combine the previously prepared spring onion sauce, the diced tomatoes, and a little vegetable broth.
2. Drain the pasta al dente and pour it directly into the skillet.
3. Toss and cook over high heat for 2 minutes, adding the chopped parsley and Parmigiano Reggiano.
4. Mix everything well and, if necessary, season with salt and chili pepper.

Plating and Presentation

Serve the pasta in a warm bowl, garnished with fresh basil leaves and a drizzle of extra virgin olive oil (30 g).

Address

Il Luogo di Aimo e Nadia

Via Privata Raimondo Montecuccoli, 6, 20147 Milan, MI

Phone: 02 416886

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